A sweet curry prepared with ripe mangoes. Very widely used in Kerala during the mango season.
My mother’s Keralite friend taught her this delicious recipe.
This is one of the most common methods of making Kerala fish curry.
This dry egg dish is loved in combination with Kerala porotta and appam.
Ishtu is used as a side dish with appam, dosa and Idli.
Spicy peas curry is a nice combination with Kerala porotta, appam, dosa or roti.
This is a very easy to make and well loved recipe. Its a hot favourite among working women due to the easiness in preparation plus the fact that it goes well with dosa, rice and roti...and the fact that it tastes great!
This recipe is from the South of Kerala. I was intoduced to it by my mother-in-law. It is a nice combination of sour taste of tamarind with the mild sweetness of pumpkin.
Broccoli is not very common in India, but now increasingly available in the city super markets. Here is a broccoli preparation using coconut and the kerala style of preparing food. I love it!!!
Puttu is unique to Kerala. It is one of the most loved breakfast among Keralites. Combined with kadala curry, it makes a well balanced diet. Preparation requires a special vessel called the puttu maker.
This is again unique to Kerala. It looks like noodles and can be called steamed rice noodles. It requires an idiappam maker/ presser and Idli maker/ steamer. It is usually enjoyed with peas curry, kadal curry , egg curry or with steamed bananas.
This sweet dish is so popular in Kerala that it is made as an offering to god, for festivals, on special occassions, or otherwise just to please the taste buds.
This is a delicious Kerala side dish served at all important functions - like marriage, house warming and all. It is a vegetarian dish.